Side dish: Aduki Beans, and Marinated Cucumbers

Here are some more side dishes to serve with the Bibimbop.

Here are some recipes:

Aduki Beans
Serves 4

1 can of cooked aduki beans
1/4 cup of soy sauce
1 tablespoon of toasted sesame oil
2 tablespoons of sugar

Mix everything together, and let it marinate for 1 hour.

Marinated Cucumbers: WARNING SPICY!!!!

1 cucumber, sliced very thinly, using a mandolin
1/4cup-1/2cup of sriracha

Mix everything together, and let it marinate for 2 hours, until very spicy!!!

Enjoy!!!

Side dish: Bean Sprouts

Here is a side dish from the Bibimbop. Bean Sprouts!!!

Here is the recipe;

Bean Sprouts
Serves 4

Blanch a bunch of bean sprouts in a pot of boiling salted water, blanch for 2 minutes, or until tender.
Drain them, and rinse with cold water. Add some scallions, garlic, and sesame oil. Mix around, and let it marinate for 1 hour. Enjoy!!!

Serve with Kimchi

and the other side dishes, look at my next blog posts!!

Bibimbop

I love Korean food!!!

But my favorite restaurant is in West Philly, and it is so far away!!! So… I decided to make Bibimbop!!

Look for the side dishes on the next few posts!

Here is the delicious recipe:

Bibimbop

Serves 4

3 cups of cooked white rice, before you cook it, soak it in water for 30 minutes

2 ounces of dried mushrooms, soaked in hot water

1 cup of green beans, trimmed and cut on the diagonal into bite sized pieces

2 tablespoons of vegetable oil 

1 carrot, peeled and julienned

1 red bell pepper, seeded and julienned

1/2 small zucchini, julienned

1/2 cup of mung bean sprouts, blanched

3 scallions, thinly sliced on the severe diagonal

2 small boy choys, sautéed 

SRIRACHA

2 large pieces of nori, snipped into thin strips

Water chestnuts, for topping, optional

2 eggs, sunny side up

Blanch the green beans in a small pot of boiling salted water, for 4 minutes.

In a skillet, heat 1 tablespoon of oil, and sauté the green beans after they are blanched, until crispy

Remove from the skillet, and place on a plate, and cover.

Seperately until tender, sauté the red bell peppers, zucchini, and carrots until crispy and cooked.

Place each on a plate and cover.

Drain the mushrooms, and cut the stems off, and chop the heads of the mushrooms. 

Oil the bottom of a large stainless steel pot, Scoop the hot rice into it. On top, arrange all of the vegetables on top of the rice. Leave a space in the middle to put the eggs in it. 

Cook until you can hear the rice sizzling.

Stir in the sriracha, and serve with the nori, water chestnuts, and the sriracha.

It was as good as the restaurant!!!!

Open Faced Tomato Sandwiches

I love sandwiches, and I love tomatoes!!!! Here is a recipe that includes all of that, with mozzarella too!!

Here is the recipe:

Open Faced Tomato Sandwiches
Serves 3

3 slices of firm bread, ciabatta
Butter, softened
6 slices of mozzarella
2 large tomatoes
1/2 teaspoon of oregano
Pepper
1 tablespoon of butter, melted
Salt
1/4 cup of grated parmesan cheese

Spread one side of the bread with softened butter.
Cover each slice of bread with mozzarella.
Cut the tomatoes, and put them on the bread.
Combine the oregano, pepper, and melted butter and brush over the tomatoes. Sprinkle with salt and parmesan cheese.
Place the sandwiches under the broiler until the cheese is melted and bubbly.
Serve hot!

Rice Stuffed Green Peppers

My mom loves stuffed green peppers!! So I decided to make it for her.

Here is the recipe:

Stuffed Green Peppers
Serves 3

3 green bell peppers, caps removed, and seeds out
Cheddar Cheese, grated
3 slices of mozzarella
1/4 cup of finely chopped onions
1 green bell pepper, diced
3 cups of cooked arborio rice, or jasmine rice
2 tablespoons of butter
Salt and pepper
3 pieces of bread
2 tomatoes

Preheat the oven to 350 degrees.
Saute the tomato, the diced green bell pepper, and the onion in a sauté pan.

Put all of the fix ins in the pepper, and cover with foil, and put in the oven.
*Stuffed peppers is a very good dish to add your own twist on, add your own ingredients!

Put the bread, and cheese on top and bake.
Yummy!

Bucks County Herald

Watch out for my recipe in the Bucks County Herald. It should be coming out in the next week or two!!!!

:)

Quesadillas

I love Mexican food, but there is a good amount of work in it, and I made it on a school day. Quesadillas are an easy way to make Mexican food.
Here is the recipe:

Enchiladas
Serves 3

6 small corn tortillas
2 cans of refried beans
3/4 cup of mexican cheese
2 green bell peppers
Lettuce, Tomatoes, Sour cream, Hot Sauce, Avocados, Scallions
Butter, for frying

Heat up the sauté pan, and melt the butter in it.
Smear the beans, cheese, and the green bell peppers on the tortillas.
Cook until brown, and the cheese is melted.
Arrange all of the fix ins on a plate, so they look all fancy.
Enjoy!!

*Season the beans with salt,pepper,chili powder, garlic powder, and other spices that you like.

Who doesn't like cooking in cookie monster slippers??